Saturday, February 4, 2012

7+ layer bars

Compulsive-grocery shoppers need to never go to the store unsupervised. Especially when knocked-up.

I love seven-layer bars. I don't recall ever having them as a kid, but somehow I've conned my adult mind into believing they are a necessity to growing up. Therefore, since I still have a lot of growing up to do, I require a lot of them.

Well what seven-layer bars require a lot of are butterscotch chips. At least when I make them. And butterscotch chips are usually more expensive than regular store-brand chocolate chips. So one can only imagine the look on my face the day I walked into Fresh & Easy and saw they had butterscotch chips on clearance, for $1.25/bag.

I may or may not have walked away with 14 bags.

It's been a few months, and I surprisingly have some left. (Ok; I did until this past week. Don't judge me.) This is my favorite thing to do with them.

1 sleeve cinnamon graham crackers
6 Tbsp. unsalted butter
1 - 12 oz. bag semi-sweet chocolate chips
1 - 12 oz. bag butterscotch chips
4 oz. sliced almonds
6 oz. chopped hazelnuts
4 oz. chopped pecans
1 bag sweetened coconut flakes
1 can sweetened condensed milk (the little ones. I think they're 10.5 oz.)

Grease a baking pan (at least 8"x8"). Melt the butter and crush your graham crackers into itty bitty crumbs. Mix the butter and graham crackers together and press into the bottom of the pan. Top that with a layer of chocolate chips. Dump the bag of butterscotch chips on top. If you're like me, put some more chocolate chips on top of those. Pour your nuts in there - the more the better! These are super sweet and the nuts help cut that a little. Top with coconut and a can of condensed milk. Bake at 350* for 20 - 25 minutes, until coconut on top is toasted.

A few notes:

  • If your pan is 8"x8" or smaller, don't use the whole can of condensed milk. It makes your graham cracker layer soggy. 
  • Make sure you wait at least half an hour for these to cool before cutting them and taking them out of the pan. You'll be disappointed and end up with a gooey mess if you don't. 
  • If you double this, still only use one can of milk! (I routinely make this in a 11"x17" pan with only one can of milk. Trust me.)
  • If you're making these for an event, make them a day ahead. They are always better on the second day. 

As always, enjoy, and don't eat them all at once!! 

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